Roast duck salad recipe

Ingredients

• 2 duck breasts
• 2 Boston lettuces, shredded
• 1 cup bean sprouts
• 1 yellow bell pepper, seeded and cut into thin strips
• ½ cucumber, seeded and cut into short thin sticks
• 2 tsp shredded lime zest
• 2 tbsp shredded coconut, toasted

• 2 limes juice
• 3 tbsp fish sauce
• 1 tbsp soft brown sugar
• 2 tsp sweet chili sauce
• 1 inch (2.5 cm) fresh gingerroot, grated finely
• 3 tbsp chopped fresh mint
• 3 tbsp chopped fresh basil

1. Preheat the oven to 400°F/200°C. Place the duck breasts on a rack set over a roasting pan and roast in the oven for 20–30 minutes, or until cooked as desired and the skin is crisp. Remove from the oven and set aside to cool.
2. In a large bowl, combine the lettuce, bean sprouts, bell pepper and cucumber. Cut the cooled duck into slices and add to the salad. Mix well.
3. In a bowl, whisk together the lime juice, fish sauce, sugar, chili sauce, gingerroot, mint, and basil. Add the dressing to the salad and toss well.
4. Turn the salad out onto a serving platter and garnish with the lime zest and shredded coconut before serving.